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The Shredded Egg Crepe Kinshi Tamago (錦 糸 玉 子), are thin strips of egg crepe used in many Japanese dishes, and so here is the recipe to prepare them fresh!
Eggs are generally a very important element in Japanese cuisine, in fact there are many egg-based preparations and they are an element present in many dishes, just think of Ajitsuke Tamago, the egg with a creamy center that is served with ramen. Another example is the Atsuyaki Tamago (厚 焼 き 玉 子), the classic rolled omelette found in Bento or Maki sushi.
How to Prepare and Where to Use Shredded Egg Crepe and Usuyaki Tamago
Let’s start from the beginning, the Shredded Egg Crepe are obtained from the Usuyaki Tamago, thin egg-based crepes that are used whole to enclose the Temari Sushi or thinly cut to obtain the Kinshi Tamago. The preparation of these thin Japanese egg crepes is really simple and requires very few ingredients, although there are some variations.
After trying the three most popular recipes, I decided to offer you the most classic, but I also write the variations. Eggs, mirin and a pinch of salt, that’s all. There is the variant with the addition of potato or corn starch which should make the crepe more elastic and resistant but after trying them I haven’t noticed significant differences. The third recipe involves adding dashi broth to give it extra flavor and I assure you this variation of Shredded Egg Crepe is really delicious!
Once you have cut the crepe, the Kinshi Tamago can be used in your Bento Box, or to eat with rice or sautéed noodles, or in classic Japanese dishes such as Chirashi, Hiyashi Chuka and many other dishes, or in other dishes of your imagination.
I have read that they can be prepared and frozen for about a month but they are so quick to do that I prefer to prepare them whenever I need them.
Shredded Egg Crepe Kinshi Tamago (錦糸玉子)
- 3 Eggs
- 1 tsp Mirin Wine replaceable with a 1 tsp of sugar and 1 tbs of water
- ¼ tsp Salt
- 2 tsp Corn Oil
- ¼ tsp Dashi Broth granular
- ½ tsp Water
- 1 tsp Potato Starch or cornstarch
- 1 tsp Water
- Wash the eggs, in a bowl add the mirin, salt and break the eggs.3 Eggs, ¼ tsp Salt, 1 tsp Mirin Wine
- Beat the eggs vigorously until they are well blended.
- Take a colander and pour the eggs into it to get a perfectly smooth mixture. (optional)
- Heat a non-stick frying pan over medium heat and lightly grease the pan with a kitchen brush or piece of kitchen paper.2 tsp Corn Oil
- Lower the heat under the pan and pour in a suitable amount to make the crepe, rotate the pan to obtain a homogeneous surface without holes. (the amount also depends on the size of your pan). Cook it for about 30 seconds then turn it with the help of a spatula being careful not to pierce it and cook it for another 10 seconds.
- Stack them as they are cooked and let them cool before using them or cut them into strips.
If you don’t have Mirin you can add 1 Tbs of water and 1 tsp of sugar;
If you are using granular broth, dissolve it in water before adding it to the eggs;
The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for the advice of a professional nutritionist.